Page:Mrs Beeton's Book of Household Management.djvu/290

246 Time.—40 to 45 minutes. Average Cost, 1s. 9d. to 2s.

Ingredients.—1 orange, ½ pint Espagnole sauce, ½ pint stock, or roast meat gravy, lemon juice, red currant jelly, salt, pepper.

Method.—Peel an orange thinly, and cut the peel into strips (julienne fashion), put them in a stewpan with sufficient water to cover, boil for 5 minutes, and drain in a sieve. Put in a stewpan, the Espagnole sauce, stock, and ½ the juice of the orange. Allow all to reduce to half its quantity. Add the orange peel, a teaspoonful of lemon-juice, and a teaspoonful of red currant jelly, season with pepper and salt, boil up again, and serve with roast wild duck, wild boar, or other game.

Time.—25 to 30 minutes. Average Cost, 10d., without the stock.

Ingredients.—½ a gill of brown sauce, 1 gill gravy, juice of an orange, salt and pepper, the end of an orange finely shredded.

Mix the brown sauce with the meat gravy; to this add the juice of the orange, and boil. Skim, and season with salt and pepper. Stir in the rind of ½ an orange, boil again, and serve.